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- Gerhard Huber added a new restaurant list My favourite restaurants - Vedat Milor
Food&Wine critic; Author of Gastromondiale (https://www.gastromondiale.com)
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- Gerhard Huber added a new restaurant list My favourite restaurants - Maria Canabal
award-wining journalist and founder of Parabere forum (http://parabereforum.com)
Published by Aiste Miseviciute (https://www.luxeat.com)
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- Gerhard Huber added a new restaurant list 5am Ramen - The best of Tokyo Shio Ramen
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- Gerhard Huber added a new restaurant list Melinda Joe’s list of the best Izakaya in Tokyo
The best izakaya in Tokyo
From tiny taverns and basement hideaways to convivial multistorey venues, discover the best izakaya restaurants in Tokyo for superlative sake, natural wine, beer and small plates
Although typically described as a ‘Japanese pub,’ an izakaya is more than your average watering hole. These lively informal restaurants... More
The best izakaya in Tokyo
From tiny taverns and basement hideaways to convivial multistorey venues, discover the best izakaya restaurants in Tokyo for superlative sake, natural wine, beer and small plates
Although typically described as a ‘Japanese pub,’ an izakaya is more than your average watering hole. These lively informal restaurants serve drinks with an assortment of snacks and sharing dishes, frequently around an open kitchen. Izakaya in Tokyo vary in size and decor, from counter-only hideaways to multi-storey venues, but they all share an infectiously convivial atmosphere, so don’t be surprised if you end up talking to your neighbours.
The origins of izakaya date back to the Edo era (1603-1867), when sake merchants began offering simple snacks like pickles to accompany the drink, served at makeshift tables made from overturned crates. By the 1750s, the shops had evolved into bona fide dining establishments.
Although most restaurants in Tokyo specialise in a particular style of cuisine, such as tempura or sushi, izakaya serve an array of dishes. Small plates range from classics like sashimi and karaage fried chicken to non-traditional bites such as truffle fries and grilled skewers of camembert cheese. Many places make a small seating charge of a few hundred yen (2-4 USD), for which you’ll receive an otoshi (small appetiser) such as boiled edamame to nibble on as you ponder the food and drink options. (For more guidance on dining etiquette and ordering, check out our insider guide).
Starting with a cold draft beer is customary, before moving onto sake, whisky highballs, natural wine, or Japanese sours (shōchū-based cocktails). Settle in for the evening, or continue your night at one of Tokyo’s best live music venues. Below is a guide to some of Tokyo’s best izakaya, organised by neighbourhood
https://roadbook.com/tokyo/restaurants/best-izakaya-bars-restaurants-pubs-tokyo/?fbclid=IwAR2BVA2u5AUwPF9BevsyywnIUs1fbzEgo5y_oNxtlpdeirC8cTC8A0hAHgA_aem_AY2_oGH7EXy9ATn58yty6qcck0jp6kMwDpKUOBDivVDD-0odcpoXiIhR0Bo04fyoCo8 Less
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- Gerhard Huber added a new restaurant list Andy Hayler‘s Indian Restaurants in London
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- Gerhard Huber added a new restaurant list Roni’s list of late night eateries
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- Gerhard Huber added a new restaurant list Les cinq meilleurs bouchons lyonnais (The five best bouchons in Lyon)
Roborative, tripière et grassouillette, la cuisine des bouchons lyonnais n’a pas toujours été associée à la gastronomie fine. C’est sans compter une nouvelle génération de restaurateurs qui gardent le meilleur de la tradition en bichonnant leur dressage et en allégeant leurs recettes.
Roborative, tripière and chubby, the cuisine of Lyon's... More
Roborative, tripière et grassouillette, la cuisine des bouchons lyonnais n’a pas toujours été associée à la gastronomie fine. C’est sans compter une nouvelle génération de restaurateurs qui gardent le meilleur de la tradition en bichonnant leur dressage et en allégeant leurs recettes.
Roborative, tripière and chubby, the cuisine of Lyon's corks has not always been associated with fine gastronomy. This is not to mention a new generation of restaurateurs who keep the best of tradition by pampering their dressage and lightening their recipes.
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- Gerhard Huber added a new restaurant list The 38 Essential Osaka Restaurants
A “painting” of 110 vegetables at a three-Michelin-starred spot, blowtorched tuna cheeks from a Netflix-famous street food stand, skewers and beer at an old-school shop tucked in Shinsekai’s alleys, and more of Osaka’s best meals
Less stuffy than Tokyo and less dainty than Kyoto, Osaka’s culinary scene demands visitors dive headfirst into... More
A “painting” of 110 vegetables at a three-Michelin-starred spot, blowtorched tuna cheeks from a Netflix-famous street food stand, skewers and beer at an old-school shop tucked in Shinsekai’s alleys, and more of Osaka’s best meals
Less stuffy than Tokyo and less dainty than Kyoto, Osaka’s culinary scene demands visitors dive headfirst into indulgence — or as the locals say, kuidaore, “eat yourself to ruin.” In Japan’s third-largest city, chefs are game to break away from tradition, whether it’s by blasting tuna cheeks with a flamethrower or blasting through Japan’s male-dominated fine dining scene with an all-female crew. Even Michelin-starred fine dining veers towards the eccentric, like at three-starred Hajime, where chefs famously use 110 vegetables to paint an abstract portrait of planet Earth. Some of Osaka’s most innovative restaurants are in the quiet outskirts, but food lovers can’t go wrong in central areas like neon-lit Dotonbori (packed with okonomiyaki and takoyaki stalls) and Shinsekai (with its alleys of old-school standing izakayas). The food rocks at all price points, and it’s worth saving room for lesser-known down-home dishes like fugu hot pot and Takaida-style soy sauce ramen. Across all of Osaka’s best restaurants and bars, you’ll taste the city’s raw lust for life.
https://www.eater.com/maps/best-osaka-restaurants-japan-38
by La Carmina and Michael Sosnick Less
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- Gerhard Huber added a new restaurant list Goethe List of Takefumi Hamada
南極から北朝鮮まで127ヵ国・地域を食べ歩き、OAD Top Restaurantsレビュアーランキングで世界1位になったフーディー、浜田岳文氏。食べることが改めて再定義された、とベストセラーになっている話題の書籍『美食の教養』の著者でもある。改めて食を学べる、何かよい取り組みはあるのか。
https://goetheweb.jp/gourmet/article/20240915-destination-restaurants?fbclid=IwZXh0bgNhZW0CMTEAAR14d7UlYsornX04Q0yDXjI3mtTbNZHlLN11ZogFmiKX96xWjaDTTbRBM1s_aem_PHzag83b29w9QmqEr8ilzw&heading=2... More
南極から北朝鮮まで127ヵ国・地域を食べ歩き、OAD Top Restaurantsレビュアーランキングで世界1位になったフーディー、浜田岳文氏。食べることが改めて再定義された、とベストセラーになっている話題の書籍『美食の教養』の著者でもある。改めて食を学べる、何かよい取り組みはあるのか。
https://goetheweb.jp/gourmet/article/20240915-destination-restaurants?fbclid=IwZXh0bgNhZW0CMTEAAR14d7UlYsornX04Q0yDXjI3mtTbNZHlLN11ZogFmiKX96xWjaDTTbRBM1s_aem_PHzag83b29w9QmqEr8ilzw&heading=2 Less
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- Gerhard Huber added a new restaurant list Jokuti: The 20 most fantastic gastronomic experiences from 2024
